Since Roy's doesn't serve food anymore, you'll have to make some of it yourself if you want to have the experience of what the cafe used to serve.
Roy's Route 66 Double Cheeseburger
Rumor has it that the Route 66 Double Cheeseburger at Roy's was so popular that some people would fly to the airport right next to Roy's just to get one. Another one is that the burgers could be cooked on the '63 Mercury patrol car's hood. Equally stubborn but certainly less true is that the burgers were made of road-kill. Fact is that the Route 66 Double Cheeseburger was excellent and lured people to stop in the middle of the desert.
- 1 sesame bun
- 8 ounces of lean ground beef (250 grams)
- 4 slices of processed American cheese
- 2 thin slices of red onion
- 4 thin slices of tomato
- 2 leaves of thorn lettuce
Divide the ground beef in two equal parts and shape them in a patty.
Grill the beef to taste
Toast the sesame bun lightly
Before the beef is ready, throw on the cheese so it melts
Put the relish, ketchup, mustard and mayonnaise to taste on the bun
Assemble: one patty (with the cheese), one onion slice, 2 slices of tomato, one thorn leaf of lettuce, and repeat it for the second patty, the rest of the onion, tomato and lettuce.
Roy's Cafe Chili
This is the actually use recipe at Roys. It originates with Velma Crowl, Roy's wife and Buster's mother in law. It creates a huge amount of chili so be ready to split it up in portions and freeze them. This freezing is exactly what Roy's second wife Bessy Burris did before she gave this recipe The Marianne Clark in 1991.
Many thanks to Marian Clark for permission to use this recipe out of her
- 20 pounds chili meat (9 kilograms)
- 2 #10 cans tomato sauce (almost 3 liters each)
- 12 tablespoons chili powder
- 6 tablespoons crushed chili
- 2 tablespoons black pepper
- 4 tablespoons salt
- 3 tablespoons garlic powder
- 2 teaspoons oregano
- 2 teaspoons cominos (cumin)
- 15 tablespoons paprika
- 8 cups diced fresh onion
- Beans to add later
Place the meat in a large roaster pan in a preheated 450 degree F (230 Celcius) oven to brown.
Stir frequently until done.
Add remaining ingredients and set oven at 375 degrees F (190 Celcius).
Cover and bake the chili for 3 hours in the oven.
Cool and freeze chili in blocks to be thawed and served later.
Keep a fresh pot of beans on the stove to add to the chili just before serving.
Henry's Hotter Than Hell Desert ChiliThis Chili is rather hot, so take care while preparing and tasting it.
- 1/4 cup of olive oil (6cl.)
- 2 cups of coarsely chopped onions
- 7 cloves of garlic
- 2 pounds of ground beef chuck (900 grams lean ground beef)
- 2 green bell peppers
- 2 red bell peppers
- 5 jalapeno peppers
- 3- 35ounce cans of plum tomatoes (35 ounce is 1 liter)
- 1 cup of chopped parsley
- 2 tablespoons of tomato paste
- 3 tablespoons of ground cumin
- 2 tablespoons of dried oregano
- 1 tablespoons of dried basil
- 2 teaspoons of salt
- 2 teaspoons of fresh ground pepper
- 2 pounds of ripe plum tomatoes (900 grams)
- grated jack cheese
- sour cream
- sliced green onions
Remove the seeds from the peppers and chop them coarsely. Be careful when handling the Jalapeno peppers.
Quarter the plum tomatoes
Drain the cans of tomatoes
Mince the garlic
Put the oil in a casserole over low heat
Fry the onions and garlic for 5 minutes
Raise the heat and add the ground beef
Stir frequently untill the meat if well broken up and brown
Add the peppers, and stir frequently for 10 minutes
Temporary remove from the heat and add all all the herbs and spices including the parsley, drained tomatoes and tomato paste
Cook slowly for another 10 minutes
Add the fresh tomatoes
Cook slowly for another 10 minutes
Serve with grated jack cheese, sour cream and green onions